Manager Food-Nutrition Services

CommonSpirit Health Philanthropy; Minnesota; On-site; USD 60,000 - 85,000; Full time

Job summary

CommonSpirit Health Philanthropy is seeking a Food and Nutrition Services Manager responsible for operational excellence in patient food services. The role involves leading a team, ensuring regulatory compliance, and collaborating on menu development. Candidates should have relevant degrees and certifications, with leadership experience in food services.

Qualifications

• Registered Dietitian or Certified Dietary Manager (CDM) within 24 months of hire.
• ServSafe Food Protection Manager certification upon hire.
• Minimum of two (2) years of leadership experience.

Responsibilities

• Directs all patient interactive positions and provides for their operational needs.
• Maintains regulatory compliance and infection control practices.
• Communicates with patients and staff regarding service levels to promote patient satisfaction.

Skills

Leadership

Communication

Problem Solving

Quality Management

Education

Bachelor's or Associate degree in Nutrition, Dietetics, Culinary

Foodservice experience equivalent to degree

Job description

Responsibilities

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and contributing to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence and quality initiatives are maintained.

Essential Key Responsibilities

1. Directs all patient interactive positions (e.g., dietitians, diet clerks) and provides for their operational needs.
2. Maintains regulatory compliance (including TJC, CMS, state-specific departments of health, etc.) and infection control practices.
3. Communicates with patients, staff, and customers regarding service levels, promoting patient satisfaction. Relays this data to management and staff as necessary.
4. Ensures adequate staffing for daily needs, reflecting cost efficiency. Assigns staff and workload, manages performance, and recruits/hires staff.
5. Collaborates on menu development for patient, cafeteria, and catering services.
6. Assists in managing the facility diet manual and ensures patient diet and nutritional analysis comply with it.
7. Participates in hospital committees such as MEC, Quality, and P&T, as per department policies.
8. Conducts patient rounding and visitations regularly.
9. Performs job shadowing audits to evaluate training efficacy and provides coaching when standards are not met.
10. Performs other duties as assigned by leadership.

Qualifications

Bachelor's or Associate degree in Nutrition, Dietetics, Culinary, or related field; or three (3) years of equivalent foodservice experience in lieu of a degree.

Minimum of two (2) years of leadership experience.

Registered Dietitian or Certified Dietary Manager (CDM) within 24 months of hire.

ServSafe Food Protection Manager certification upon hire.

ServSafe Allergen (ServSafe Gen) certification within 60 days.

FHP certification within 30 days.

Overview

CHI St. Francis Health serves the head of the Red River basin, located in Breckenridge, Minnesota, founded by the Franciscan Sisters of Little Falls in 1899. It provides a full continuum of healthcare services, promoting health, healing, and community through care and compassion. Committed to holistic healing and quality management, guided by the St. Francis Core Values, our organization prides itself on delivering innovative, high-quality service in a healing environment. St. Francis Health is part of CommonSpirit Health, a national healthcare ministry sharing our mission, vision, and values.